1 Double batch Aioli
6 sm Artichokes, trimmed, boiled, and chokes
removed
7 lb Cod, poached
1 lb Carpaccio (thinly sliced and pounded
raw beef tenderloin)
1/2 lb Snow peas, trimmed, blanced and shocked
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2" pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 lg Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half(cooked)
4 Tbl Capers
1/2 c Chopped parsley |
1. Spoon some of the aioli sauce into the
center of each artichoke.
2. Place an aioli-filled artichoke in the
middle of each plate, and arrange the cod,
carpaccio, prepared vegetables, and eggs
around it in a spoke-like fashion, making
sure each plate has some of all. Sprinkle
with parsley and capers.
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